Pan Fried Spicy Chicken Legs

Chicken is high in protein, vitamins and minerals. Yogurt has good bacteria for your gut

Ingredients:
1/2 kg Chicken legs
1 tablespoon Full fat yogurt/curd (beaten/whisked)
3 tablespoons Olive oil
1 Lime/Lemon juice
1 tablespoon Cornflour
1 tablespoon Ginger garlic paste
3 tablespoons Red chilli powder (1.5 spoons kashmiri and 1.5 spoons spicy)
1 teaspoon Turmeric powder
1/2 teaspoon Nutmeg powder
5 Green chillies (chopped)
1/4 bunch Kothmir (chopped)
10 leaves Kariyapak (chopped)
2 tablespoon Butter
Salt to taste (approx 1/2 teaspoon, but add more if needed)

Method:
1. Wash the cleaned chicken and let it dry. Then with a knife make cuts/gashes on the thick part of the legs on both sides
2. Add all the above ingredients except half the butter and half of the oil. Mix well and let it marinate anywhere between half hour to 24 hours
3. Add the half butter and the remaining oil to a frying pan and let the pan get hot on high heat. Add the chicken in criss-cross pattern and reduce temperature to low
4. Let it cook for 15 - 20 minutes on each side on low. Then turn the chicken on the thinner sides and let it cook for 5 minutes each.
Tip to check if the chicken is cooked: Poke a knife in the thickest part closest to the bone, clear liquid should be coming out on its own. If u have to force it to come out or red color liquid is coming out then it is not fully cooked
5. Add the remaining butter and put off the heat. Give the chicken a good mix and let it rest for 10 minutes before serving